locale: London

Dish part-lined with plain cake slices, filled with cream whipped with orange, lemon and sugar, decorated with orange slices. Chilled.

Individual yeast-raised white wheatflour buns, formed of a sheet of dough strewn with currants (or sugar only in earlier receipts, other fruits or nuts in some ...

Breadcrumbs mixed with egg yolks, sugar, lemon and milk. Egg white whisked to a peak and folded-in. SteamedBritish Food Trust, etc)

Mixed fish pieces (rather than the single fish of ordinary souchy) stewed with finely split parsley roots, and parsley leaf. "Much served at the regular fish-di...

Small sponge cakes with dried fruit and peel. Known from baker's lists and advertisements at least since 1850, disappearing after WWII.

Lamb cutlets, with the end 1 inch of bone scraped clean of meat, coated with egg and rolled in a mixture of breadcrumbs and finely-chopped ham, cooked and prese...

Vinegar containing hot chillies, a London speciality served with Pie and Mash or Eels, known at least since the late 18Cent.

Veal "covered with a stuffing of sage and onions, then rolled, and roasted or broiled." (Acton 1845)

Made with mace, ginger and sage.

As served in London and south-east pie shops - minced beef double-crust pie served with smoothly mashed potato and parsley-butter sauce (called "pie liquor"). T...

Lightly baked small rolls of flour, egg white, butter and yeast.

A precursor to trifle. Sweet custard with rose, mace and nutmeg poured over bread soaked in sack, served cold.

The young 'fry' of herrings or sprats, usually collected from March to August. Washed, tossed lightly in flour and lightly deep-fried whole, head-on and un-gutt...